Combination Chop Suey

Combination Chop Suey

Combination Chop Suey


Makes 4 to 6 servings


2 whole chicken breasts
4 cups chicken broth
1 cup water
4 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
3 tablespoons vegetable oil
8 ounces boneless lean pork, finely chopped
1/2 head bok choy or napa cabbage (about 8 ounces), finely chopped
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
3 stalks celery, diagonally cut into 1/2-inch pieces
2 yellow onions, chopped
1 large carrot, chopped
8 ounces medium raw shrimp, peeled and deveined
1 can (8 ounces) sliced bamboo shoots, drained
Steamed Rice (recipe follows, optional)


  1. Combine chicken and broth in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 to 30 minutes or until chicken is cooked through (170°F). Remove from heat. Let stand until chicken is cool. Remove skin and bones from chicken. Coarsely chop chicken.
  2. Combine water, soy sauce, cornstarch and bouillon granules; set aside.
  3. Heat oil in wok or large skillet over high heat. Add pork; stir-fry until no longer pink in center, about 5 minutes. Remove from wok; set aside.
  4. Add cabbage, beans, celery, onions and carrot to wok; stir-fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to wok. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp, pork and bamboo shoots. Cook and stir until shrimp turn pink and opaque, about 3 minutes. Serve over hot Steamed Rice.

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